Photo by Lisa Silvestri
Here’s my April column for MyCurves. It’s for gently poached chicken with asparagus, watercress, and sweet spices. Very light. Very Spring. For the ladies who lunch, or for anyone who’d like to shed a few pounds.
Poached Chicken with Asparagus and Watercress
April 4, 2014 by Erica
2 Responses
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Welcome to Ericademane.com
I am a chef, food writer, and herb lover who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
For more about me, see About Erica De Mane.
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Erica De Mane 
O, Erica, Col. Sanders is weeping into his cheap paper napkins b/c you’ve put the shame on him. No congealed grease, no chemical additives, no high sodium count, no thick, greasy coating, no brining…just an honest piece of good chicken, seasoned to perfection, surrounded by beautiful, healthful, green vegetables that will keep us in good health. He is one of the many food purveyors who are responsible for the decline of health & rise of obesity of the American public. [end of tirade!]
Hi Zingara, I do love fried chicken, when I make it myself. This is almost a bit severe for me. But the taste is excellent. People forget about poaching. It’s especially nice with chicken breast, which is such a drag when overcooked. I almost never buy chicken breast, but I played with it for Curves. It came out so so nice. I was surprised. Add a bit more olive oil if you like. I would, but it doesn’t fly with Curves (120 calories per tablespoon).